We've seen many choose not to accept reservations, a move that frustrates many diners. But for restaurateurs, there's often good reasons to go book-less: crowds. "It helps them create a particular kind of scene," says Sam Sifton of The New York Times. No-shows can also mean a serious dent in revenue. Over at the Amex OPEN Forum, Maggie addresses the topic.
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Press releases are a dime-a-dozen in this business, but some of them are just so awful that you really start to question your faith in human intelligence. Here are a few of the worst we've seen.
Over at the Amex OPEN Forum, Maggie writes about creating a thoughtful restaurant wine list. It seems obvious to say it, but the best way for restaurants to encourage customers to order wine with their meals is to make sure the wine complements the food. Check out the article and tell us what you think.
With so many online outlets for customers to write about their dining experience, how can restaurateurs monitor what's being said about their restaurants? And what's the best way deal with negative feedback? Over at the Amex OPEN Forum, Adam gives tips on how to respond to negative restaurant reviews.
Whether it's lamb (the new bacon), donuts or small plates, menu trends are pretty easy to spot. Well here are a few that we'd actually like to see more of in the upcoming year. Over at the AmEx OPEN Forum, Kenji shares 10 trends we'd like to see more of on menus this year. Check out the article and tell us what you think.
Over the last two years, it seems like everyone and their moms, and their mom's hairdresser, are launching food trucks. Over at the AmEx OPEN Forum, Erin talks about challenges of launching a food truck business. Check out the article and tell us what you think. Have you considered launching a mobile food business?
Over at the AmEx OPEN Forum, Carey talks about matters to consider before trying to open your own pizzeria. Check out the article and tell us what you think. Any aspiring pizzaioli out there?
These days, just having a web page is not enough—social networking is key to getting the word out about your restaurant. Over at the AmEx OPEN Forum, Adam talks about how restaurants can optimize their Facebook presence. Check out the article and tell us what you think. Do you use Facebook to keep up with your favorite restaurants?
Beekeeping is taking off in rooftops in urban centers around the country. But can it actually be profitable?
It takes a lot of time, effort, passion, and money to open up a restaurant. So you've already got the first three—what's the best way to get the last? Over at the AmEx OPEN Forum, Carey talks with chefs Ken Oringer of Boston's Clio and Donald Link of New Orleans' Cochon about how to fund a restaurant.
Over at the AmEx OPEN Forum, Maggie talks about how restaurants can publicize—without hiring a publicist. Have you guys had any good experiences or noticed unique methods restaurants have used to get you to come back through their doors?
With front of the house servers and back of the house cooks, effectively managing restaurant staff can be a difficult juggling act, even at the best of times. Yet in the hospitality business, the happiness and satisfaction of your employees translates directly into the satisfaction of your customers, and eventually the bottom line. We recently talked with some of our favorite chefs from around the country known for their great hospitality and came up with a list of essential tips for all restaurant chefs and managers.
Over at that America Express OPEN Forum website, Ed offers some tips for restaurants who want to make their websites a little more user friendly. Do you agree? Do you get annoyed by slow-loading, overly-animated, hard-to-navigate, music-playing, flash-heavy websites too?
A snapshot captures Farmer Lee Jones riding on a tractor with his parents in the first week of his life, and he's been farming ever since. Today Jones, in his signature red bow tie and overalls, leads a team of 133 employees at The Chef's Garden to supply the country's best restaurants with high-quality, beautiful vegetables.
From Ed Levine's profile of Pennsylvania farmer Glenn Brendle on AmEx's OPEN Forum website: "In the late 1970s, Glenn Brendle started gardening as a hobby. He had an Amish neighbor in Lancaster County who was a farmer. The Reading Terminal Market in Philadelphia was just reawakening as a food hub, and Glenn took his neighbor to the market to sell his produce. Chefs loved the products, but they were unable to schlep large quantities from market to restaurant. Cue Glenn's lightbulb moment. He started to deliver to three restaurants and then grew from there. Now he grows his own harvest: beets, carrots, kale, magness pears, leeks, heirloom tomatoes, and much more, and delivers to nearly 80 restaurants...."